Featuring buttery biscuits topped with sugar and cinnamon and gooey apple pie filling, these cinnamon apple shortcakes are a Fall favorite! A great way to use up an abundance of apples. Top with freshly whipped cream or ice cream!
Ingredients
For the Cinnamon Sugar Biscuits:
2 and 1/2 cups (300 grams) all-purpose flour
1/4 cup (49 grams) granulated sugar
1 Tablespoon (15 grams) light brown sugar
1 and 1/2 Tablespoons (18 grams) baking powder
1/4 teaspoon (1.5 grams) salt
1/2 cup (113 grams) unsalted butter very cold, cut into 1/2″ cubes
2/3 cup (170 grams) heavy cream cold
1 large egg cold
1 teaspoon water
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon
For the Apple Topping:
6 medium apples peeled, cored, and cut into 1/4″ slices
1 Tablespoon (15 grams) lemon juice freshly squeezed
3 Tablespoons (43 grams) unsalted butter
1/4 teaspoon (1.5 grams) salt
1/4 cup (53 grams) light brown sugar packed
1/4 cup (49 grams) granulated sugar
2 teaspoons (3 grams) ground cinnamon
1 Tablespoon (15 grams) all-purpose flour
2 teaspoons (6 grams) vanilla extract
For the Whipped Cream:
1 cup (227 grams) heavy cream cold
2 Tablespoons (14 grams) confectioners’ sugar sifted
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